Oenococcus oeni
- Open AccessAutochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking ConditionsSilvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva NavascuésAm J Enol Vitic. 2021 72: 170-180 ; DOI: 10.5344/ajev.2020.20010Silvia Pérez-Magariño1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;Estela Cano-Mozo1Instituto Tecnológico Agrario de Castilla y León. Consejería de Agricultura y Ganadería. Ctra Burgos Km 119, Finca Zamadueñas. 47071 Valladolid, Spain;Clara Albors2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;Antonio Santos3Department of Genetics, Physiology and Microbiology. Unit of Microbiology. Biology Faculty, Complutense University of Madrid, Madrid, Spain.Eva Navascués2Pago de Carraovejas State Winery. Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain;
- You have accessRestricted accessStilbenes Can Impair Malolactic Fermentation with Strains of Oenococcus oeni and Lactobacillus plantarumSabrina Zimdars, Rita Caspers-Weiffenbach, Pascal Wegmann-Herr, Fabian WeberAm J Enol Vitic. 2021 72: 56-63 ; DOI: 10.5344/ajev.2020.20021Sabrina Zimdars1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;Rita Caspers-Weiffenbach1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;Pascal Wegmann-Herr2Institute for Viticulture and Oenology, DLR Rheinpfalz, Breitenweg 71, D-67435 Neustadt/W, Germany.Fabian Weber1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany;
- You have accessRestricted accessImpact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeniVasileios Englezos, Fabrizio Torchio, Paola Vagnoli, Sibylle Krieger-Weber, Kalliopi Rantsiou, Luca CocolinAm J Enol Vitic. 2020 71: 157-165 ; DOI: 10.5344/ajev.2019.19061Vasileios Englezos1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, ItalyFabrizio Torchio2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, ItalyPaola Vagnoli2Lallemand Italia, Via Rossini 14/B, 37060 Castel D’Azzano, VR, ItalySibylle Krieger-Weber3Lallemand S.A., Korntal-Münchigen, Germany.Kalliopi Rantsiou1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, ItalyLuca Cocolin1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
- You have accessRestricted accessInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential ProfilesMarie Lisandra Zepeda-Mendoza, Nathalia Kruse Edwards, Mikkel Gulmann Madsen, Martin Abel-Kistrup, Lara Puetz, Thomas Sicheritz-Ponten, Jan H. SwiegersAm J Enol Vitic. 2018 69: 321-333 ; DOI: 10.5344/ajev.2018.17092Marie Lisandra Zepeda-Mendoza1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkNathalia Kruse Edwards1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkMikkel Gulmann Madsen1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkMartin Abel-Kistrup1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkLara Puetz2Centre for Geo-Genetics, Natural History Museum of Denmark, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen K, DenmarkThomas Sicheritz-Ponten3Center for Biological Sequence Analysis, Department of Bio and Health Informatics, Technical University of Denmark, Anker Engelunds Vej 1 Bygning 101A, 2800 Kgs. Lyngby, DenmarkJan H. Swiegers1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, Denmark
- You have accessRestricted accessRelease of Biologically Active Peptides from Grape Juice by Oenococcus oeni Isolated from Argentine WineMaría Gilda Stivala, Gisselle Raquel Apud, Pedro Aredes-FernándezAm J Enol Vitic. 2018 69: 89-93 ; DOI: 10.5344/ajev.2017.16119María Gilda Stivala1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, Argentina, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), ArgentinaGisselle Raquel Apud1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, Argentina, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), ArgentinaPedro Aredes-Fernández1Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, San Miguel de Tucumán, Argentina, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
- You have accessRestricted accessInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged WineMikkel Gulmann Madsen, Nathalia Kruse Edwards, Mikael Agerlin Petersen, Lucky Mokwena, Jan Hendrik Swiegers, Nils ArneborgAm J Enol Vitic. 2017 68: 23-29 ; DOI: 10.5344/ajev.2016.16015Mikkel Gulmann Madsen1Chr. Hansen A/S, DK-2970 Hoersholm, Denmark2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkNathalia Kruse Edwards1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkMikael Agerlin Petersen2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkLucky Mokwena3Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South AfricaJan Hendrik Swiegers1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkNils Arneborg2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
- You have accessRestricted accessImpact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensisStuart Chescheir, David Philbin, James P. OsborneAm J Enol Vitic. 2015 66: 357-362 ; DOI: 10.5344/ajev.2015.14108Stuart Chescheir1Graduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331David Philbin2Undergraduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331James P. Osborne3Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
- You have accessRestricted accessLoss of Pinot noir Wine Color and Polymeric Pigment after Malolactic Fermentation and Potential CausesTresider R. Burns, James P. OsborneAm J Enol Vitic. 2015 66: 130-137 ; DOI: 10.5344/ajev.2014.14061Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
- You have accessRestricted accessDiacetyl Formation by Oenococcus oeni during Winemaking Induced by Exogenous PyruvateRoman Mink, Ralf Kölling, Stephan Sommer, Hans-Georg Schmarr, Maren Scharfenberger-SchmeerAm J Enol Vitic. 2015 66: 85-90 ; DOI: 10.5344/ajev.2014.14056Roman Mink1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, GermanyRalf Kölling2Hohenheim University, Department Fermentation Technology, Garbenstraße 23, D-70599, Stuttgart, GermanyStephan Sommer3Appalachian State University, Fermentation Sciences, 730 Rivers Street, Boone, NC 28607.Hans-Georg Schmarr1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, GermanyMaren Scharfenberger-Schmeer1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany
- You have accessRestricted accessImpact of Malolactic Fermentation on the Color and Color Stability of Pinot noir and Merlot WineTresider R. Burns, James P. OsborneAm J Enol Vitic. 2013 64: 370-377 ; DOI: 10.5344/ajev.2013.13001Tresider R. Burns1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.James P. Osborne2Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331.